Professional Cooking, College Version

Wiley, 2006年8月8日 - 1088 頁
Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring differenttypes of vegetarian diets
* Expanded and updated information, such as a con-temporary look atpresenting and garnishing food and a detailed history of modernfood service
* Nearly 1,200 illustrations-including over 100 newphotographs-highlight ingredients, step-by-step techniques, andplated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chaptersfeature additional product identification and cooking techniques,as well as new recipes
* Revised and expanded Nutrition chapter features the new USDAnutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters onmenus, recipes, and cost management; cooking with legumes, grains,and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software featuresuser-friendly navigation and robust content

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關於作者 (2006)

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